Potato "with Everything" Pancakes
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 1⁄4 lbs russet potatoes, peeled and cut into 1-inch pieces
- 1 1⁄2 cups grated cheddar cheese (about 4 oz. )
- 1⁄4 cup unsalted butter, room temperature (1/2 stick)
- 1⁄4 cup sour cream
- 4 ounces bacon, cooked until crisp, drained and crumbled
- 2 green onions, chopped
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- vegetable oil (for frying )
directions
- Place potatoes in large pot. Add enough cold water to cover.
- Boil potatoes until knife pierces centers easily, about 20 minutes; drain well and tranfer to large bowl.
- Cool 3 minutes, then using electric mixer, beat potatoes until smooth.
- Mix in remaining ingredients except oil and refrigerate until well chilled.
- (Can be prepared 1 day ahead.).
- Line baking sheet with waxed paper or baking parchment.
- Shape potato mixture into 3-inch-diameter rounds using 1/3 cup mixture for each; place on prepared sheet, stacking between layers of waxed paper.
- Refrigerate until well chilled, about 1 hour.
- Heat a little oil in heavy skillet over medium heat.
- Add potato pancakes in batches ,adding more oil as necessary,and cook until golden brown, about 3 minutes per side. Remove batches to warm platter and keep warm in a low oven.
- Transfer to plates and serve immediately.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas